Grandma’s Crispy Parmesan Tornado Potatoes
These potatoes are spiral-cut to hold onto as much Parmesan and panko as possible for maximum crunch.
Ingredients
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3 large yellow potatoes (Yukon Gold or Russet work best)
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60 g Panko breadcrumbs (for that signature crunch)
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50 g Grated Parmesan cheese
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1 tsp Salt
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1 tsp Garlic powder
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1 tsp Smoked paprika (for color and flavor)
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4 tbsp Butter, melted (or olive oil)
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Wooden skewers
Instructions
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Prep the Potatoes: Wash the potatoes thoroughly. You can peel them if you prefer, but leaving the skin on adds extra nutrients and texture.
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The Spiral Cut:
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Push a wooden skewer through the center of each potato lengthwise.
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Take a sharp knife and cut at a slight angle until you hit the skewer.
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Rotate the potato slowly, keeping the knife steady against the skewer to create one continuous spiral.
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Gently pull the potato slices apart along the skewer to create gaps.
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Seasoning Mix: In a shallow dish, combine the Panko breadcrumbs, Parmesan cheese, salt, garlic powder, and paprika. Mix well.
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Coat the Potatoes: Brush each potato generously with the melted butter, making sure to get inside the spirals. Roll the buttered potatoes in the breadcrumb mixture, pressing lightly so the coating sticks to every surface.
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Baking:
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Preheat your oven to 200°C (400°F).
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Place the skewers over a baking dish so the potatoes are “hanging” (this allows air to circulate and makes them crispy all around), or lay them on a parchment-lined tray.
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Bake for 35–45 minutes or until the potatoes are tender on the inside and deep golden brown on the outside.
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